Salva

This typical Lombardian fat cheese comes from the rich water meadows and hillside farms of southern Lombardy. It is produced in the provinces of Bergamo, Brescia, Cremona, Lecco, Lodi, Milan and Monza-Brianza, and considered to be a member of the Stracchino cheese family, however, it needs to ripen for much longer than other varieties; at least 75 days.
 
In the past, the milk was traditionally skimmed of cream to make butter, and this cheese was produced to save (It. salvare) the excess milk from spoiling, hence the name Salva Cremasco. This cheese has a smooth and moist rind, and the paste varies from creamy to crumbly closer to the center.

Aging in caves delivers a fresh and sharp herbal aromas, while the taste is balanced out by earthy notes.